Baked Ratatouille & Butterbean Mash

A roasted twist to the traditional French stew, this healthy traybake is rich in flavours that go perfectly with the creamy butter bean mash.

 

Servings: 4

Total Time: 45 minutes

 

Ingredients: 

  • Bunch of Basil
  • 2 Courgettes
  • 3 Garlic cloves
  • 2 tbsp dry mixed herbs
  • 3 Red onions
  • 250g Salad tomatoes
  • 400g tin chopped tomatoes
  • 100ml veg stock
  • 3 Peppers
  • 2 tbsp Olive oil
  • 2 400g tins butter beans, drained and rinsed

 

Method:

  • Preheat the oven to gas 6, 200°C, fan 180°C. Toss the courgettes, peppers, onions and vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. Bake for 15 mins, then stir in the tinned tomatoes. Bake for 20-25 mins until the veg is tender and jam-like.
  • Scoop out the garlic and squeeze into a saucepan, discarding the papery skins. Add veg stock, 1 tbsp oil and the beans; heat through over a low heat for 5 mins.
  • Mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
  • Divide the mash between 4 plates and spoon over the ratatouille. Tear over the basil leaves to serve.